Volume 12, Issue 3 (12-2025)
J Jiroft Univ Med Sci 2025, 12(3): 1979-1991 |
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Khajezade R, Fallah H, Abbaszadeh Goudarzi K, Khodabandehloo H, Nosratabadi R, Pourghadamyari H. Cultivated Meat Production, Toward a Sustainable Revolution in Food Systems: A Review Study. J Jiroft Univ Med Sci 2025; 12 (3) :1979-1991
URL: http://journal.jmu.ac.ir/article-1-844-en.html
URL: http://journal.jmu.ac.ir/article-1-844-en.html
Reyhane Khajezade1 
, Hossein Fallah2 , Kazem Abbaszadeh Goudarzi3 , Hadi Khodabandehloo4 , Reza Nosratabadi5 , Hossein Pourghadamyari6
, Hossein Fallah2 , Kazem Abbaszadeh Goudarzi3 , Hadi Khodabandehloo4 , Reza Nosratabadi5 , Hossein Pourghadamyari6
1- Student Research Committee, Kerman University of Medical Sciences, Kerman, Iran
2- Applied Cellular and Molecular Research Center, Kerman University of Medical Sciences, Kerman, Iran, Department of Clinical Biochemistry, Afzalipour Faculty of Medicine, Kerman University of Medical Sciences, Kerman, Iran
3- Department of Medical Biotechnology, School of Advanced Technologies in Medical Sciences, Golestan University of Medical Sciences, Golestan, Iran
4- Department of Biochemistry, School of Medicine, Zanjan University of Medical Sciences, Zanjan, Iran
5- Department of Immunology, School of Medicine, Kerman University of Medical Sciences, Kerman, Iran
6- Applied Cellular and Molecular Research Center, Kerman University of Medical Sciences, Kerman, Iran, Department of Clinical Biochemistry, Afzalipour Faculty of Medicine, Kerman University of Medical Sciences, Kerman, Iran ,ghadamyarih91@gmail.com
2- Applied Cellular and Molecular Research Center, Kerman University of Medical Sciences, Kerman, Iran, Department of Clinical Biochemistry, Afzalipour Faculty of Medicine, Kerman University of Medical Sciences, Kerman, Iran
3- Department of Medical Biotechnology, School of Advanced Technologies in Medical Sciences, Golestan University of Medical Sciences, Golestan, Iran
4- Department of Biochemistry, School of Medicine, Zanjan University of Medical Sciences, Zanjan, Iran
5- Department of Immunology, School of Medicine, Kerman University of Medical Sciences, Kerman, Iran
6- Applied Cellular and Molecular Research Center, Kerman University of Medical Sciences, Kerman, Iran, Department of Clinical Biochemistry, Afzalipour Faculty of Medicine, Kerman University of Medical Sciences, Kerman, Iran ,
Abstract: (5 Views)
Introduction: Cultured meat, as an advanced innovation in the field of cellular agriculture, provides a scientific solution to the environmental, health, and ethical challenges associated with traditional livestock farming. This study was conducted in 2024 with the aim of reviewing the production processes, technical challenges, and factors influencing the acceptance of this technology.
Materials and Methods: The present research, using an analytical review method, examines the technical production processes of cultured meat, including the selection and cultivation of stem cells, the design of the culture medium, and the application of bioreactors and cellular scaffolds. In addition, key challenges related to the selection of cell type, nutritional value, the use of animal-derived components, cell differentiation, production costs, technological limitations, and regulatory and consumer barriers have been analyzed.
Results: The findings indicate that although remarkable advances have been achieved in cell culture and tissue engineering, challenges such as high production costs, the need for animal-free culture media, maintaining nutritional quality, and market acceptability still persist. Furthermore, the absence of integrated regulatory frameworks and consumer resistance are major obstacles to commercialization. Conclusion: Achieving sustainable and cost-effective production of cultured meat requires interdisciplinary research in biotechnology, engineering, and the social sciences. International collaboration among researchers, industry, and regulatory bodies is essential to overcome technical challenges, increase production scale, and build public trust. |
Type of Study: Review |
Subject:
Health Sciences / Nutrition
Received: 2025/05/31 | Accepted: 2025/10/17 | Published: 2025/12/1
Received: 2025/05/31 | Accepted: 2025/10/17 | Published: 2025/12/1
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